Andean Chicken Fritters -Chicharrones Andinos de Pollo

These tasty fritters make wonderful nibbles, a delicious appetizer or even a nice, light entree. The quinoa gives them an extra layer of texture -and a nutritional boost-, and makes them fancy and modern.

My brother, Roberto Cuadra, came up with this recipe, which he serves with finely shredded and fried green plantains. To complete the dish he adds a few avocado slices, maybe some roasted eggplant, and aji amarillomayonnaise. I like to serve these fritters with passion fruit syrup, or candied rocoto, but I also love to buy those amazing jars containing artisanal habanero pepper jelly to drizzle over the chicken. I warn you… this is hot stuff (but so good)!

Vary this recipe to suit your taste. Instead of chicken use pork or fish. Use quinoa in any color you want (but I really think the white one looks better). Serve sweet potatoes or regular potatoes instead of plantains. Make tartar sauce or serve with Hoisin sauce for an Eastern flavor. Or just mix lime juice with salt and 5 spice powder for a different taste.